I made a 1/2 recipie of this the other nite and did them in cupcake liners in my muffin tins and they came out great - made 1 dozen exactly! Today I thought I'd see how they'd turn out using splenda instead of sugar, so I made a 1/4 batch using 1/4 cup flour, 2 Tbsp Splenda, 3 egg whites, 1/2 tsp vanilla, 1/2 tsp cream of tarter and 1/8 tsp salt. I did not mix 1/2 the splenda with the flour, but just added it in after the eggs, vanilla, c.o.t. and salt were whipped and at it's volume. I only baked them for 15 min at 375. They came out pretty good... a little tough, but that's because I'm not that great at folding in and I lost quite a bit of volume when adding the flour. I have diabetic mother and mother-in-law and I am in a life-long battle with my weight, so this little cupcake at right around 50 cal. & 16g carbs each will be a nice treat around my house!

Reviewed On: Apr. 2, 2008

I made this recipe for my bunco group last night and it came out great! Being able to do it in the slow cooker was perfect as I could start it early and by the time we were ready for dessert, it was done and I didn't have to take too much time out of the game... just long enough to dish up some ice cream and top it with the bananas!

Reviewed On: Apr. 25, 2007

I used this recipe because I couldn't find the one I've used in the past and the store was out of the Borden's canned eggnog, which has the recipe I use. Anyway, I am sure glad they were out, because this was super easy and it came out better and more evenly cooked than the other recipe. I used a Pampered Chef Stone bundt pan, and it needed an extra 5 min, so 50 min, but it was EXCELLENT! and super easy, which is always a plus during the holidays! I took it to a Christmas Eve gathering and it was a huge hit!

Reviewed On: Dec. 27, 2006